Creamy courgette lasagne

Creamy courgette lasagne

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(361 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat21g
  • saturates8g
  • carbs38g
  • sugars13g
  • fibre4g
  • protein18g
  • salt1.36g
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Ingredients

  • 9 dried lasagne sheets
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g courgette (about 6), coarsely grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic clove, crushed
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 350g jar tomato sauce for pasta

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

  2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

  3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

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Comments, questions and tips

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rosalynde
9th Sep, 2011
4.05
Delicious and a hit with the kids! Will be making this again.
corrinad1
9th Sep, 2011
Not being a veggie and expecting such guests for lunch I was panicking wondering what to make. I have just made this as a trial with my sons as testers and they loved it. I added a bit of tarragon to the courgettes and mushrooms to the sauce and used gluten free lasagne (coeliac In the family) and it was a great success! It will be on my lunch menu, Thanks!
clmxy00
5th Sep, 2011
5.05
Top marks, very nice, my 1 1/2 and 3 year old loved it too...
kirstyfood
3rd Sep, 2011
5.05
tried this with homegrown courgettes, was lovely and simple to make. will make again as we have an abundance of courgettes growing!!! even my 9 month old loved it
mistylady
31st Aug, 2011
is this recipe freezable ?
sallyjenn
30th Aug, 2011
5.05
Mmmm, gorgeous meal! Dug this out when father-in-law gave us some of his courgette glut. Lovely and creamy, filling and warming. Will make again!
lesanddog
25th Aug, 2011
5.05
Tasty and filling. Made my own tomato sauce and used cottage cheese instead of ricotta to lower the fat content. Easy to make and will use the recipe again.
anjjii
25th Aug, 2011
I had some courgettes in my veg box and having only tried them once before and disliking them, I decided now was the time to give them another chance! With this recipe, I fried some chopped chorizo before adding the onions. I also used creme fraiche instead of ricotta as it was all I had in fridge. I have to say the results were lovely, my three children agreed. I will definately make this again!
bellasmum
10th Aug, 2011
Yummy! Fantastic recipe that the whole family enjoyed!
coralia
10th Aug, 2011
4.05
also used bacon and only one garlic clove, lovely

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